2020 Dane County 4-H Summer Showcase BOOK OF RECIPES

Dane County 4-H Summer Showcase Cookbook Committee Youth Editors - Ellie K, Gwen M Adult Editors - Brooke L, Sarah J About Dane County 4-H

4-H is the nation’s largest youth development and empowerment organization. 4-H programming aims to engage youth in activities to increase their leadership, communication and critical thinking skills. Our programs center on the 4-Hs—head, heart, hands and health. That means we are committed to providing opportunities for youth to learn life skills like decision-making, problem solving, caring for others, generosity, making healthy choices, and more.

Dane County has 38 4-H Clubs that meet in a variety of communities and settings. 4-H youth can take part in project based learning, camps, educational travel experiences, workshops, and much more, as they explore their sparks.

Interested in learning more? ● www.DaneCounty4H.org ● [email protected] ● 608-224-3705 Breakfast Page 4

Appetizers Page 9

BRead Page 11

Soup and Salad Page 19

Main dishes Page 26 DESSERTS Page 34 Breakfast

Other - Gwen Breakfast Breakfast Sandwich

Submitted by Ray Brooklyn Mighty Mites 4-H

Directions:

Fry the egg.

Toast the english muffin.

Ingredients Put cheese and canadian bacon on english muffin bottom and heat in microwave or toaster oven until cheese is melted. English Muffin Top with fried egg and other english muffin. Egg Canadian Bacon Cheddar Cheese

We make these ahead of time during fair week and wrap them in foil. On fair mornings, we warm them in the toaster oven and bring them with us in the car to the fair when we have to get there early. Breakfast New York-Style Bagels Submitted by Julia Brooklyn Mighty Mites 4-H Recipe Adapted from Sophisticated Gourmet

Directions:

1. In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water. Mix the flour and salt in a large bowl. 2. Make a well in the middle and pour in the yeast and sugar mixture. Pour 1/3 cup of warm water into the well. Mix in the rest of the water as needed until the dough is moist and firm. Ingredients 4. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Work in as much flour as possible to form a stiff dough. 5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl 2 teaspoons active dry with a damp dishtowel. Let rise in a warm place for 1 hour, until the dough has yeast doubled in size. Punch the dough down, and let it rest for another 10 minutes. 4 ½ teaspoons granulated 6. Carefully divide the dough into 8 pieces. Shape each piece into a round. Next, take a dough ball and press it gently against the countertop moving your hand and sugar the ball in a circular motion pulling the dough into itself while reducing the 1 ¼ cups warm water pressure on top of the dough slightly until a perfect dough ball forms. Repeat with (you may need ± ¼ cup the other dough rounds. Coat a finger in flour, and gently press your finger into the more) center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of 3 ½ cups bread flour or the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough. high gluten flour (you 8. After shaping the dough rounds and placing them on the cookie sheet, cover with may need up to 1/2 cup a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your for kneading) oven to 425ºF. 1 ½ teaspoons salt 9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or Optional: toppings skimmer to lower the bagels into the water. Boil as many as you are comfortable (caraway seeds, cinnamon with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and then flip them over sugar, coarse salt, minced to boil for another minute. Extend the boiling times to 2 minutes each, if you’d fresh garlic, minced fresh prefer a chewier bagel (results will give you a more New York-Style bagel with this onion, poppy seeds, sesame option). seeds, everything bagel 10. If you want to add toppings to your bagels, do so as you take them out of the seasoning, etc.) water, or use an egg wash to get the toppings to stick 11. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet. Each batch of bagels always 12. Bake for 20 - 25 minutes, or until golden brown. Cool on a wire rack. turns out differently, and I improve on my timing every time I make them! There are always new learning opportunities, especially with all the skills used (working with yeast, boiling, baking, etc.) Breakfast Pop Tarts

Submitted by Justin Paoli Fireballs 4-H Recipe Adapted from Kentucky 4H Bake Along

Directions:

1-Cut butter and shortening into cubes and put in freezer. 2-Measure 1 cup cold water and place in freezer. 3-Combine Flour, sugar and salt in large Ingredients: mixing bowl. 4-Remove butter/shortening from freezer and work butter/shortening in just until the mixture is unusually crumbly. 5-Remove water from the freezer and add to mixture, a little at a time-Just until your Crust: 2 1/2 cups flours dough comes together. You may not use a full cup of water, or it might take 1 tsp salt 10 TBL Cold Butter more than a cup. 6-Form the dough into two discs and place in refrigerator to 1/4 Cup Shortening chill for at least 15 minutes but 30 would be better. 7-Now on to the Cold Water filling-for chocolate and brown sugar cinnamon, just mix ingredients together Filling: Fruit Filling: in a bowl. For fruit filling, combine corn starch and water in a small bowl to 3/4 cup jam of your choice make a slurry. In saucepan, put 3/4 cup of jam (your choice of flavor), and 1 TBL cornstarch whisk in the slurry mix and then bring to a boil. Boil 2 minutes and remove 1TBL Water from heat. Pour into a heat safe bowl and refrigerate until the time to use. Filling: Chocolate: 8-Remove dough from refrigerator....lightly flour work surface and dust 1/2 cup white sugar dough discs with flour. Roll dough to 1/8 inch thick, large enough to cut in a 9 2 TBL Cocoa Powder x 12 inch rectangle. Cut the above in 9 equal 3 x 4 inch pieces by cutting four 1 TBL Flour lines on the 12 inch side and 3 down the 9 inch side. Gather scraps together Filling: Brown Sugar/Cinnamon and set aside. 9-Place the 9 individual pieces of dough on a parchment lined 1/2 cup brown sugar baking sheet. 10-Beat egg and milk(egg wash), brush mixture all over the 2 tsp cinnamon crust pastry pieces. Place 1 TBL of the filling in center of each pastry. 11-Roll 1 TBL Flour out second pastry and cut the same as other piece of crust. Use fork to make EGG WASH: vent holes in this dough. 12-Place 1 of each of the vented pieces over the 1 egg beaten pieces with the filling. Press edges together firmly with fork to seal, on all 2 TBSP Milk pieces. 13-Brush top of pockets you just made with egg wash. 14-Place ICING: uncovered in refrigerator for 30 minutes. 15-Preheat oven. 16-Roll extra Powdered Sugar Water (small amount) dough (scraps you might have left) and follow the same as above.17-Remove Flavoring of your choice (vanilla, pastries from refrigerator (after 30 minutes) and bake for 30 minutes or until cocoa, etc to match your flavor) golden brown. 18-Move to a wire rack and cool. 19-When cooled, mix icing and spread icing on pastries. Let dry and enjoy!!!

These Kentucky Bake Alongs keep us busy during the pandemic. Breakfast Scones

Submitted by Garrett Paoli Fireballs 4-H Recipe Adapted from Kentucky 4H Bake Along

Directions:

In a large bowl whisk flour, sugar, salt and baking powder. Work in butter-just until crumbly. Stir in your chips, fruit, cheese, etc.

In a separate bowl, whisk eggs, vanilla (or other flavoring) and half & half (or milk). Add liquid to dry ingredients until moistened and the Ingredients dough holds together. Line a baking sheet with parchment paper. Do not grease. Sprinkle a 2 3/4 cup Flour bit of flour on paper. 1/3 cup sugar (if you are Scrape dough onto pan (divide in half). Form each half in a 5" round making sweet scones) circle about 3/4 " thick. Brush each circle with milk and sprinkle with 1 TBSP Sugar (if you are sugar. Run a knife under cold water and slice each circle into 6 making savory scones) wedges. Carefully pull wedges apart from center, about 1/2' between 3/4 tsp salt each wedge and place plan in freezer for 30 minutes, uncovered. 1 TBSP Baking Powder 1/2 cup cold butter Preheat oven to 425 degrees. Bake directly from freezer for 18-23 1-2 cups dried fruit, minutes or until golden brown. chips, nuts, cheese 2 eggs 2 tsp. vanilla or other flavoring extract to match your scones(none During this pandemic, we started to following the Kentucky 4H each if savory scones) week to do a bake along with them. It was great family time. I know 1/2 to 2/3 cup half & half the 4H agent in Kentucky, so that made it more fun as well. or milk Appetizers Appetizers Savory Monkey Bread

Submitted by Alex DeForest Handy Helpers 4-H Recipe Adapted from Madison College

Directions:

Preheat oven to 350 degrees Fahrenheit. Generously grease a 9 or 10 Ingredients inch Bundt pan with cooking spray, oil, or butter. Be sure to thoroughly coat. You can also use a loaf pan.

Place the toppings in small bowls. You can experiment with different 2 (16 ounce) cans of 8-count Biscuits toppings. Place the butter and minced garlic in a small saucepan and 2 sticks (1 cup) Butter melt over low heat. Remove from the heat and cool slightly. 3 teaspoons Minced garlic Remove the biscuits from the cans, separate, and cut each biscuit into Toppings: (Use as few or as quarters. Dip each biscuit piece in the garlic butter. Then roll the piece many as you want!) 1/2 cup Dehydrated/dried in one of the toppings until it is completely coated. Randomly place garlic or onion the coated pieces into the pan. 1/2 cup Poppy seeds 1/2 cup Sesame seeds Bake for 15 minutes uncovered. Then cover lightly with foil and bake 1/2 cup Black pepper for another 15 minutes. Total bake time should be 30-35 minutes. You 1/2 cup Cheddar cheese 1/2 cup Parmesan cheese want the biscuits baked through and the surface golden brown. 1/2 cup Chopped pepperoni Let the biscuits cool in the pan for about 5 minutes. Run a small 1/2 cup Crumbled bacon spatula or knife around the edges to help dislodge the monkey bread. 1/2 cup Chopped green onion Place a serving plate on top, invert, and the monkey bread should 1/2 cup Italian seasoning come right out. You can serve dipping sauces with the bread, depending on the variation you make. For example, a pizza monkey bread could be served with a marinara sauce. Enjoy! Bread BREAD Ellie Bread Banana Bread

Submitted by Jenna Springdale 4-H Recipe Adapted from Taste of Home

Ingredients Directions:

1 ¾ cups flour [I use ¾ In one bowl, mix dry ingredients: flour, sugar, baking soda, salt, and wheat; 1 cup white] flax seed. 1 ½ cups sugar [I use 1 ¼ cup, and it’s plenty In another bowl, mix wet ingredients: eggs, canola oil, buttermilk, sweet] vanilla extract, and bananas. 1 teaspoon baking soda Combine wet and dry ingredients. Add walnuts or chocolate chips if ½ teaspoon salt you want. 1 – 2 tablespoon ground flax seed Pour into greased + floured 9-inch x 5 inch loaf pan. 2 large eggs ½ cup canola oil Bake at 325 degrees F [160 degrees C] for 1 ¼ - 1 ½ hours (75 minutes ¼ cup + 1 tablespoon works just fine in my oven). Cool on wire rack. buttermilk

1 teaspoon vanilla extract 2 medium ripe mashed bananas (1 cup)

A funny story behind the recipe is the numerous times my mom made it after teaching me how to make it correctly. She would completely forget to add sugar, and the loaf would turn out more as a short brick. Very upsetting to her in the moment, but very funny to me whenever I think about it. Bread Chocolate Chip Banana Bread

Submitted by Mila Oregon Headliners 4-H Recipe Adapted from Delish.com

Directions:

Preheat oven to 350 degrees. Use a silicone loaf pan or line a loaf pan Ingredients with parchment paper and grease either with cooking spray.

In a large bowl, whisk together flour, baking soda, and salt. In another 2 cups all-purpose flour large bowl, mix together melted butter, sugar, egg and egg yolk, sour 1 tsp baking soda cream, and vanilla. Add mashed bananas and stir until combined. 1/2 tsp himalayan salt 1/2 cups unsalted butter, Gradually add dry ingredients to wet ingredients until just combined. melted 1 cup granulated sugar Fold in chocolate chips and transfer to prepared loaf pan. 1 large egg plus 1 egg yolk Bake until a toothpick comes out clean, about 1 hour. Let cool for 10 1/4 cup sour cream minutes in the pan, then turn out onto a cooling rack to cool 1 tsp pure vanilla extract completely. 3 ripe bananas, mashed 1/2 cup semi-sweet chocolate chips

I learned how to separate egg yolk from the whites, and how to measure out flour without compacting it. Bread DOUBLE CHOCOLATE BANANA BREAD

Submitted by Caitlin Brooklyn Mighty Mites 4-H Recipe Adapted from Internet; ❤ Healthy

Directions:

Preheat oven to 350 degrees. Spray a 9x5x3 loaf pan with non-stick spray.

Add the butter and sugars to a mixing bowl and mix until well Ingredients combined.

Beat in the egg, vanilla, banana, and sour cream. 1/2 cup butter, softened 1/2 cup brown sugar Stir in the flour, cocoa powder, baking soda, and salt. 1/4 cup white sugar 1 large egg Pour mixture into prepared loaf pan. 2 teaspoons vanilla extract Sprinkle the top with chocolate chips and gently press them into the 3 medium bananas, batter. mashed - about 1 cup Bake for 70 minutes or until a tester comes out clean. If you under 1/4 cup sour cream bake this, the center will sink upon cooling. 1 cup all-purpose flour 1/2 cup cocoa powder Let bread cool completely before cutting and serving. 1 teaspoon baking soda 1/2 teaspoon salt PLEASE NOTE: I baked this bread in a ceramic loaf pan. If you're using 1 cup milk chocolate a glass or metal pan, your baking times may vary. Keep an eye on the chips bread and check with a tester before removing from the oven.

I have made this several times and my family really enjoys it. Bread Garlic Sourdough Bread

Submitted by Ellie Diligent Doers 4-H Recipe Adapted from Better Homes and Gardens: Best Bread Machine Recipes

Ingredients Directions:

For a 1.5 pound loaf: Add the ingredients to the bread machine as the manufacturer's instructions dictate. Select the basic white bread cycle. 2 cloves (~1/2 teaspoon) minced garlic

3/4 teaspoon Italian seasoning

2 tablespoons olive oil

1 cup sourdough starter

1/3 cup water

3 cups bread flour

1 tablespoon sugar

3/4 teaspoon salt

1 teaspoon active dry or bread machine yeast Bread Portuguese Sweet Bread

Submitted by Alexa Oregon Headliners 4-H Recipe Adapted from the Internet

Ingredients Directions:

1 cup milk, warmed to Layer ingredients in order listed, being sure not to let the yeast come 110-115 degrees in contact with the salt or liquids (make a small well in the top of the 1 egg, room temperature, flour). slightly beaten 2 tablespoons softened Select sweet bread setting. butter, divided into Alternate baking: pull dough out after the first rise, knead briefly and several pats around the form into 2 loaves, place in greased bread pans, rise until over doubled pan and bake at 375 for 23-28 minutes. ⅓ cup sugar 1 tsp salt 3 cups bread flour 2 ½ tsp. Active dry yeast

Our family has been eating this bread for as long as I can remember. It smells so good when it is baking and tastes delicious, especially warm so the butter melts into the slice. Baking bread also helped to keep us sane during the beginning of quarantine. Bread Sourdough Strawberry Muffins

Submitted by Charlotte Diligent Doers 4-H Recipe Adapted from Feeding the Crew

Directions:

Preheat oven to 375 degrees.

Mix everything but the strawberries in a large bowl until combined. Ingredients Fold in the strawberries.

Pour into greased muffin tins. 1 cup sourdough starter 1/2 cup whole wheat flour Bake 30 to 35 minutes or until a toothpick comes out clean. Allow to 1 1/2 cup unbleached cool 5 minutes in the pan before removing to cool completely on wire all-purpose flour racks. (Makes 18 muffins) 1/2 cup unsweetened applesauce 1/2 cup sugar 1 egg 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup milk 1 tablespoon vanilla extract 1 1/3 cup strawberries, diced Bread Spiced Carrot Zucchini Bread

Submitted by Alexa Oregon Headliners 4-H Recipe Adapted from Pampered Chef

Ingredients Directions:

2 1/4 cups all-purpose Preheat oven to 350°F. Brush bottom of Stoneware Loaf Pan with flour vegetable oil using Chef's Silicone Basting Brush. 1 cup sugar 1 1/2 tsp ground In large bowl, combine flour, sugar, cinnamon, baking soda, baking cinnamon powder, salt and cloves. Add remaining ingredients; stir just until dry 3/4 tsp baking soda ingredients are moistened. 1/2 tsp baking powder Spoon batter into pan. Bake 65-70 minutes or until wooden pick 1/2 tsp salt inserted in center comes out clean. 1/4 tsp ground cloves 3/4 cup grated carrots Remove from oven; cool in pan 5 minutes. Loosen sides of loaf from 3/4 cup grated zucchini pan; remove loaf to cooling rack. Cool completely. 1/2 cup coarsely chopped walnuts 2/3 cup vegetable oil

1/2 cup milk 2 eggs, lightly beaten

This was the first zucchini bread recipe I ever made. It's delicious! Making quick breads taught me to mix the dry ingredients and wet ingredients separately first and then not to overmix them. Soup and Salad Soups/Salads Colorful Chicken N’ Squash Soup

Submitted by Neil Twin Valley 4-H Recipe Adapted from All Recipes; ❤ Healthy

Ingredients Directions:

1 broiler/fryer chicken (4 Boil chicken in soup kettle, reduce heat and simmer for 1 hour. pounds), cut up 13 cups water Remove chicken and strain broth. 5 lbs. butternut squash, Return broth to pan and add squash, kale, carrots, and onion. peeled and cubed (about 10 cups) Bring to a boil then reduce heat and simmer for 25-30 minutes or until 1 1/4 lbs. fresh kale, vegetables are tender. chopped 6 medium carrots, Remove cooled chicken from bones and remove skin. chopped Dice into bite-sized pieces and add to soup. Salt to taste and heat 2 large onions, chopped through. 3 teaspoons salt Soups/Salads Dill Pasta

Submitted by Claire DeForest Handy Helpers 4-H Original Recipe

Directions:

Cook, drain and cool pasta. Ingredients Mix all other ingredients together, then toss together with the pasta. 1 box (16oz) pasta Refrigerate to chill before serving. 1 cup mayonnaise

1/4 cup chopped fresh dill

1 1/2 Tbsp dijon mustard

1 package of imitation crab (optional)

Made with extra dill from the garden. Soups/Salads German Potato Salad

Submitted by Madeline Oregon Headliners 4-H Recipe Adapted from my grandmother

Ingredients Directions:

5 lb potatoes Boil the potatoes, skin on, until fork ready. Let cool. 1 lb bacon cut up 1 1/2 c vinegar Peel and cut lengthwise into a bowl, alternating with onions and salt & 1 1/2 c water pepper. 1 1/4 c sugar In fry pan cook bacon until done & leave in bacon grease. Salt & pepper Sliced onions Add vinegar, water and sugar; stir until sugar is dissolved. Bring to boil. 2 heaping Tbsp cornstarch In a cup or bowl, mix cornstarch with just enough water to make it pourable. Slowly add cornstarch to pan, stir until mixture thickens but it still pourable (this will thicken fast).

Pour mixture into bowl with potatoes & mix together.

This is one of my dad & grandpa's favorite dishes. My grandma taught my mom how to make it after I was born and she taught me. It's a family thing. Soups/Salads Pizza Soup

Submitted by Maximus Cottage Grove 4-H Recipe Adapted from Kidstir

Directions:

Brown the ground beef or sausage in a soup pot over medium heat. Ingredients Cook, stirring occasionally, until no longer pink, about 5 minutes. Drain the fat. 1 pound ground beef or ground Italian sausage Add the crushed garlic and diced onion, and cook for another 5 2 garlic cloves, crushed minutes. Stir often. 2/3 cup diced onion Add the broth, crushed tomatoes, tomato sauce, beans, and dried basil (about 1 small onion) and oregano. Turn the heat to low and simmer for 45 minutes. 2 cups beef broth 1 (28 ounce) can crushed Ten minutes before the soup is done, cook the pasta. Fill a pot halfway tomatoes with water and bring it to a boil. Cook the pasta for 8 to 10 minutes. 1 (8 ounce) can tomato Drain in a colander. sauce 1 (15 ounce) can kidney Serve the Pizza Soup in bowls. Add the hot pasta shells in each bowl. or cannellini beans Garnish with mozzarella and other toppings of choice. 1 tablespoon each dried basil and oregano 1 cup dried mini pasta shells salt and pepper, to taste

This was the first recipe I made from my Kidstir series. Soups/Salads Tomato Bisque

Submitted by Amy Diligent Doers 4-H Recipe Adapted from Mom ❤ Healthy

Ingredients Directions:

2 T. olive oil Saute in oil the onion, celery, carrot, and seasonings for at least 5 1 onion minutes. 2 stalks celery, diced 2 carrots, diced Add garlic and stir 1 minute. 1/2 t. salt Add broth, tomatoes, and sugar. 1/8 t. pepper 1 pinch cayenne pepper Simmer on low to medium heat for 30 to 40 minutes. (optional) 1 t. basil Blend with immersion blender or in batches in regular blender. 3 cloves garlic, minced Add half and half or cream to your liking. 4 c. chicken broth 28 ounces crushed or diced tomatoes 1 t. sugar 1/2 to 1 c. half and half or cream

Making it is fun! Soups/Salads Tortilla Soup

Submitted by Nora Diligent Doers 4-H Recipe Adapted from The teen kitchen ❤ Healthy

Ingredients Directions:

2 tablespoons Place a large saucepan over medium low heat and add the oil. Add the extra-virgin olive oil onion and celery to the pan and saute for 8 to 10 minutes, until the 1 medium sweet onion, vegetables become transparent and the onions begin to carmelize. diced 2 celery stalks, diced Add the carrot, zucchini, turmeric, smoked paprika, cumin, chilli 1 peeld, washed carrot, powder, and salt, and saute for about 5 minutes, until the zucchini diced starts to become transparent. 1 large zucchini, sliced Add the garlic and stir for 1 minute. into quarters 1 teaspoon ground Stir in the vegetable broth, tomatoes, beans, and corn. Bring to a turmeric simmer, then cover and cook over medium-low heat 12 minutes, 1 teaspoon smoked stirring occasionally. paprika 2 teaspoon ground cumin Remove the pan from the heat and, using an immersion blender, blend 1 teaspoon chili powder until still slightly chunky. Serve with desired toppings. 2 1/2 teaspoon salt

1 medium garlic clove, minced 5 cups vegetable broth 1 cup canned diced or chopped tomatoes in their puree One 15 ounce can black beans, drained and rinsed 1 cup frozen corn kernels Tortilla chips Main Dishes Main Dishes Boom Shroom Pasta

Submitted by Quinton Diligent Doers 4-H Recipe Adapted from Personal experiment

Ingredients Directions:

1lb ground sausage Put water in the pot and then put the pot on the stove. Turn the stove Mushrooms to high and put a lid on the pot. Spaghetti Garlic powder Put the pan on the stove and turn the stove to high. Put the sausage in Cheese (Mozzarella is the pan. Sprinkle garlic on the sausage. Cook sausage until brown. best) Once the water is boiling, put the pasta in the pot and turn the stove A pan & a pot to medium heat.

Once the sausage is brown and fully cooked, put the mushrooms in

with the sausage. Cook on medium heat until mushrooms are fully cooked.

Once the sausage,mushrooms and pasta are fully cooked, mix all of the ingredients together. Mix cheese and tomato sauce in with the other ingredients. Serve on plates. Main Dishes Cheesy Chicken Casserole

Submitted by Anna Springdale 4-H Recipe Adapted from Sweet and Savory Meals

Directions:

Heat oven to 375°F.

Cook and drain macaroni as directed on package.

In a large skillet, over medium-high heat, melt two tablespoons of butter and cook the bacon, stirring frequently, until crispy. Remove from skillet and set Ingredients aside. Drain grease, leaving only about 2 tablespoons in the skillet.

Cut chicken into bite-sized pieces. Add the chicken to the skillet, season

3 cups uncooked elbow with salt, pepper and paprika. Cook stirring frequently, until golden and no macaroni longer pink in the center. Remove from skillet and set aside. Bacon: 2 tablespoons butter Slice onion and pepper in a food processor. Add onion, bell pepper and 12 slices bacon minced garlic to the skillet and cook for 3-5 minutes, stirring occasionally, Chicken: until soft and tender. Remove from skillet and set aside. 1.5-2 lbs uncooked chicken 1/4 teaspoon salt 1/4 teaspoon ground black In same skillet, on medium heat, melt 3 tablespoons butter over medium pepper heat. Stir in flour with whisk until a paste forms. Gradually stir in milk, 1/2 tablespoon paprika beating with the whisk. Stir in Ranch Mix if using. Stir in condensed cream of Veggies: chicken soup and cream cheese until fully combined.Stir in 3 cups of 1 green bell pepper cheddar cheese. Remove from heat. ½ medium onion 2 tablespoons minced garlic Cheesy Mixture: In a large bowl combine: cooked pasta, chicken, veggies and cheese mixture. 3 tablespoons butter Stir well to combine and transfer to a 13x9-inch baking dish.Top with the 1/3 cup all-purpose flour cooked bacon, shredded cheese and sprinkle some crackers on top. Bake for 3 cups milk 30 minutes or until mixture is bubbly and cheese is fully melted. 1 package Dry Ranch Mix 1 package (8oz) cream cheese

3 cups shredded Cheddar cheese 1 can (10 3/4 oz) cream of chicken soup, condense Toppings: Cooked bacon ¼ cup shredded cheddar cheese 1/4 cup Ritz crackers Main Dishes Cheesy Baked Ham Roll-Ups

Submitted by Karlei Twin Valley 4-H Recipe Adapted from Holy Redeemer Catholic Church cookbook

Ingredients Directions:

24 slices white bread, Top bread slices with ham, roll up. crusts removed, Place seam-sides down in 13 x 9-inch pan sprayed with cooking spray. flattened Whisk eggs, milk, and pepper until blended; pour over roll-ups. 1 pkg. (9 oz.) honey ham 12 eggs Refrigerate overnight. 1 cup milk Heat oven to 350 degrees. T 1/2 tsp. Black pepper op casserole with cheese and tomatoes. Bake uncovered 45-50 min. 1 pkg. (8 oz.) Mexican Or until center is set. style shredded cheese

2 plum tomatoes, sliced Main Dishes Grammy's Old Fashioned Meatloaf

Submitted by Morgan Diligent Doers 4-H Granny's meatloaf recipe

Ingredients Directions:

1.5 - 2 lb ground beef 1.Heat oven to 350F 3/4 cup quick oats 1/3 cup ketchup 2. Combine & mix all meatloaf ingredients and put into oven safe loaf 1 egg pan. 1/2 onion 3.Combine & mix all topping ingredients. put aside. 1 teaspoon of instant beef bouillon 4.Bake meatloaf for 1 hour

Topping 5. Add topping when 10 minutes of baking remains 1/3 cup ketchup

1 teaspoon of instant beef bouillon 1 tablespoon of fresh lemon juice 1/2 tsp. Dry mustard 1 tablespoon of brown sugar

This is my favorite meatloaf recipe Main Dishes Grandma Em's Lasagna with Homemade Pasta Submitted by Hannah Waunakee Whirlwinds 4-H Lasagna recipe from my Grandma Emily.

Directions:

For the pasta, mound the flour on the work surface and make a well in the Ingredients center. In a bowl, beat eggs and pinch of salt. Add egg mixture to flour well and slowly incorporate using a fork, switching to mix with your hands as the dough becomes stiff. Knead dough on a floured surface until no longer Pasta: sticky, about 10 minutes. Cover dough and let rest 1 1/2 hours. Cut dough 2. cups flour into 8 pieces and pass through pasta roller until desired thickness. Bring a 3 large eggs pot with salted water to a boil and add noodles 2-3 at a time for 90 seconds. Coarse salt Lasagna: Lasagna 1 lb ground beef 1/2 tbsp Add tomato sauce and brown sugar with water in a pot and let it 2 cloves of garlic simmer. In a frying pan, brown the ground beef, onion, garlic, and 2 (24 oz.) cans of tomato seasonings together. Set aside. sauce 1/2 cup of water Assembling Lasagna 2 tbsp brown sugar 1/2 tsp of Italian seasoning Put a thin layer of sauce on the bottom of the 9x13 pan. Layer noodles, 4 tbsp of parsley cheeses, and ground beef. Top with another layer of noodles topped 8 oz. of ricotta cheese with sauce, cheeses and ground beef until you reach the top of the 8 oz. cottage cheese pan. 1 lb of mozzarella cheese Bake for 40 minutes in a 350-degree oven. Let the lasagna sit for 15 8 lasagna noodles minutes before serving.

This is the lasagna recipe that my Grandma used to always make and it is a family favorite. We were happy she shared the recipe before she passed away. I learned to make the pasta at school in my Culinary Arts class. Main Dishes Sheet Pan Crispy Parmesan Garlic Chicken

Submitted by Shae Kegonsa Hustlers 4-H Recipe Adapted from Cafedelites.com ❤ Healthy

Ingredients Directions:

For the Chicken: 1. Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet 1 large egg with cooking oil spray, or a light coating of oil. Set aside. 2 tablespoons lemon juice 2. In a large bowl, whisk together the egg, lemon juice, 2 teaspoons 2 teaspoons minced garlic garlic, parsley, salt and pepper. 1/2 tablespoon fresh 3. Dip chicken into egg mixture, cover and allow to marinade in the chopped parsley refrigerator for 30 minutes to an hour (if time allows). 1/2 teaspoon each salt and 4. In another bowl, combine the breadcrumbs with the parmesan pepper, to taste cheese. 1/2 cup breadcrumbs 1/3 cup fresh grated 5. Dredge the egg coated chicken in the breadcrumb/parmesan Parmesan cheese mixture, lightly pressing to evenly coat. 4 skinless, boneless chicken 6. Place chicken onto the baking sheet / tray and lightly spray with breasts cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and For the Veggies: pour half of the butter mixture over the potatoes. Toss to evenly coat. 8-10 baby potatoes, 7. Bake in preheated oven for 15 minutes. quartered 8. Remove baking tray from the oven and carefully flip each chicken 1/2 cup butter (or breast. Move the potatoes to one side and place the green beans margarine), melted around the chicken on the other side of the baking sheet. Pour over 2 teaspoons minced garlic the remaining garlic butter and return to the oven to broil (or grill) on salt to taste medium-high heat for a further 10 minutes, or until chicken is golden 1 pound green beans, cut into thirds and crisp, and potatoes are cooked through. 9. Sprinkle with fresh chopped parsley (optional), and serve immediately. Main Dishes Sloppy Joes

Submitted by Braxton Diligent Doers 4-H Original Recipe

Ingredients Directions:

3 pounds hamburger Cook the hamburger with the cut onions. Add the ketchup, then mix it 2 cut onions up. Add all the other ingredients and mix it up. Let simmer for 10 3 cups ketchup minutes. 1/4 cup molasses 1/4 cup honey 2 Tablespoons brown sugar 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper

I made it up. Desserts Desserts Cheesecake Supreme

Submitted by Delaney Springdale 4-H Recipe Adapted from Better Homes and Gardens: New Cook Book

Directions:

For the crust, combine crushed graham crackers, walnuts, and Ingredients cinnamon. Stir in melted butter. If desired, save 1/4 cup of the crust to sprinkle over the top of the cheesecake. Press the crumb mixture onto 1 3/4 cup crushed the bottom and about 2 inches up the sides of the pan. Set aside. graham crackers or Oreo Recommended: 8 or 9 inch springform pan. cookies For the filling, in a large mixing bowl beat cream cheese, sugar, flour, 1/4 cup chopped walnuts vanilla, and, if desired, lemon peel with an electric mixer till combined. (Optional) Add egg yolk and eggs all at once, beating on low just till combined. 1/2 teaspoon ground Stir in milk. cinnamon 1/2 cup butter, melted Pour filling into crust-lined pan. If desired, sprinkle remaining crumbs. 3 8-oz packages of cream Place on shallow baking pan in oven. Bake in a 375 degree oven for 45 cheese, softened to 50 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, 1 cup sugar or until center appears nearly set when shaken. 2 tablespoons flour 1 teaspoon vanilla Cool on wire rack for 15 minutes. Loosen the crust from the sides of 1/2 teaspoon shredded the pan and let cool for 30 minutes. Remove sides of pan and cool lemon peel (Optional) completely. Cover and chill at least 4 hours before serving. Makes 2 eggs 12-16 servings. 1 egg yolk

1/4 cup milk I wanted to bake more this summer and cheesecakes have always been something I love, so I started making them. This was my second attempt at cheesecakes and I have made one almost every week

since. Desserts Chocolate Brownies

Submitted by Corey DeForest Handy Helpers 4-H Recipe Adapted from Madison College Baking & Decorative Arts Program

Directions:

Ingredients Preheat oven to 350 degrees Fahrenheit.

In a large bowl, beat the sugar, eggs, and vanilla. Add butter; mix well. 1 cup Granulated sugar 2 eggs Combine flour, cocoa, baking powder, and salt in a smaller bowl. Add 1/2 teaspoon Vanilla to batter and mix well. extract Pour into greased 8 inch square baking pan. Bake 25-30 minutes, or 1/2 cup Butter, melted until toothpick inserted near the center comes out clean. Cool on a 1/2 cup Flour wire rack. Enjoy! 1/3 cup Baking cocoa, sifted Variations: 1/4 teaspoon Baking powder Frosting: Sift the cocoa. Combine cocoa and butter. Gradually stir in 1/4 teaspoon Salt powdered sugar and enough water to achieve a spreading Brownie Frosting: consistency. 3 Tablespoons Baking S'mores Brownies: After brownies are baked, cover with mini cocoa, sifted marshmallows, pieces of chocolate bars, and graham crackers. Put 3 Tablespoons Butter, back into oven until gooey. You can also use the broiler to toast the melted marshmallows. 1 1/2 cups Powdered sugar Nut Brownies: Add 1/2 cup walnuts to brownie batter before baking. 2-3 Tablespoons Warm water Candy Brownies: Frost brownies. Top with candies, such as M&M's, chopped candy bars, chopped Andes candies, etc. Desserts Cupboard Cookies

Submitted by Alex DeForest Handy Helpers 4-H Recipe Adapted from Madison College Baking & Decorative Arts Program

Directions:

Cream butter and sugars in a large mixing bowl. Add egg and vanilla; mix well. Ingredients Combine flour, baking soda and salt in a smaller bowl. Add to butter-sugar mixture and beat on low speed 1 minute, or until just 1/2 cup Butter, melted combined. 1/2 cup Brown sugar, packed Add the mix-ins and mix by hand until combined. 1/4 cup Granulated sugar Line baking sheets with parchment paper. Use a cookie scoop or 1 egg tablespoon to create mounds of dough. Place on baking sheet. Flatten 2 teaspoons Vanilla mounds slightly. 1 1/3 cups Flour Refrigerate for at least 2 hours. Preheat oven to 350 degrees 1/2 teaspoon Baking Fahrenheit. Bake 10 to 12 minutes, until edges are brown. Transfer soda cookies to a cooling rack. Let cool 10 minutes. Enjoy! 1/8 teaspoon Salt 2 cups Mix-ins Note: Mix-ins can be any combination of what you want to put in your cookie— mini pretzels, peanuts, chocolate chips, M&M's, potato chips, butterscotch chips, peanut butter chips, Andes candies, etc. Desserts Dark Chocolate Truffles

Submitted by Ellie Diligent Doers 4-H Recipe Adapted from The Unofficial Harry Potter Cookbook

Directions:

Place the chopped chocolate and heavy cream in a microwave-safe bowl and microwave for 2 minutes. Pause to stir every 30 seconds. Ingredients Cool the chocolate mixture until it is stiff (you can do this in the fridge to speed things up). Make 1 1/2 inch balls and put them on a piece of 12 oz. bittersweet parchment paper. (You should have around 2 dozen balls.) chocolate, chopped Cool the balls until they are very stiff (you can do this in the fridge to 3/4 cup heavy cream speed things up). Using two forks, coat the balls one at a time in the melted chocolate and then place them back on the parchment paper. If 10 oz. bittersweet you want, you can put sprinkles on top to make them look pretty. chocolate, melted When the coating has set, you can roll the balls in cocoa powder (if you Unsweetened cocoa want) and put them in an airtight container. Do not put the coated powder for dusting truffles in the fridge for more than 10 minutes, or you may mess up (optional) the chocolate. Sprinkles (optional) Desserts Easy Pudding Cookies

Submitted by Blake Glacial Drumlin 4-H Recipe Adapted from Family Recipe

Ingredients Directions:

2 c. flour Cream butter and sugar together. Add egg and mix until blended. 1 tsp baking soda 1 c. butter, softened Add baking soda and pudding, mix until blended. 1 c. brown sugar Add flour and white chocolate chips. Mix until blended. 1 package chocolate pudding (3.9z size) Drop by rounded tablespoons onto baking sheets. Bake at 350 2 eggs degrees for 10-12 minutes. 6 ounces white chocolate chips

Makes approximately 42 cookies. Desserts Frozen Lemonade Pie

Submitted by Alexa Oregon Headliners 4-H Recipe Adapted from Southern Living Magazine

Ingredients Directions:

1 (12-oz.) can evaporated Whisk together evaporated milk and pudding in a bowl 2 minutes or milk until mixture is thickened. 2 (3.4-oz.) packages lemon instant pudding Beat cream cheese and vanilla at medium speed with an electric mixer mix until fluffy. Add lemonade concentrate, beating until smooth; add 2 1/2 (8-oz.) packages pudding mixture, and beat until blended. Pour into crust. cream cheese, softened Cover and freeze 8 hours or until firm. Also good just chilled in the 1/2 teaspoon vanilla refrigerator overnight if you prefer. Top each slice with a dollop of extract whipped topping, if desired. Garnish with lemon slice. Serves 8 1 (12-oz.) can frozen lemonade concentrate, Homemade Crust thawed 1 (9-inch) graham cracker Combine 1¾ cup crushed graham crackers or Meyer Lemon cookies or crushed meyer lemon thins with 2 tablespoons powdered sugar and 6 tablespoons melted cookie pie crust butter until thoroughly mixed. Press into a 9 inch pie plate. Bake 10 minutes in a 350 oven to set. Let cool.

My grandma first made this recipe for us when we were visiting her at their cottage. We make it at least once every summer when we visit now. It always makes me think of summer at the lake with my grandparents. Desserts Instant Pot New York Cheesecake #17

Submitted by Alexa Oregon Headliners 4-H Recipe Adapted from Amy and Jacky Pressurecookrecipes.com

Ingredients Directions:

Crust In a small mixing bowl, mix finely ground graham crackers, a pinch of 10 graham crackers , sea salt, 2 tbsp brown sugar together with a fork. Add melted butter. finely ground Pat into 7 inch springform pan, using a glass to push crumb mixture 3 - 4 tablespoons butter , into the edge and up sides a bit. Bake in 350 oven for 10 minutes, cool. melted If crust sticks for you, line pan bottom with parchment paper. Pinch sea salt 2 tablespoon brown For best cheesecake results, hand mix with whisk. Do not overbeat or sugar you will create air bubbles. Whisk cream cheese until smooth. Add sugar, sour cream, and vanilla, whisking just to mix after each addition. Cheesecake Batter (for 7 Add cornstarch and salt, whisk. Add eggs, whisking after each inches x 3 inches addition. Pour into pan. Tap pan gently on counter to force air bubbles springform pan) to rise. Pop with fork. 16 ounces Philadelphia Wrap pan bottom in tin foil. Wrap pan top in tinfoil. Place 1 cup water cream cheese , room in instant pot. Place pan on steamer wire rack so it doesn't touch temperature water in instant pot. Cook 26-28 minutes on high or approximately 2 large eggs , room 50-55 minutes on low/dessert. Allow 6-10 minutes natural release. temperature Check that cheesecake is still a little jiggly in middle (will firm while ⅔ cup white sugar cooling). Cool 15 minutes in pan then gently loosen collar of pan. Cool ½ cup sour cream , room another hour before refrigerating. temperature 2 tablespoons cornstarch This cheesecake recipe is so creamy and delicious! And it is versatile. 2 teaspoons vanilla Use brown sugar for half the sugar and it gives it a hint of caramel extract flavor. Add 3/4 c melted chocolate to make a chocolate cheesecake. 2 pinches sea salt Add mint extract, etc. Play with it. Desserts Italian Flag Cookies

Submitted by Gabrielle, Springdale 4-H Recipe Adapted from Lidia Bastianich

Directions:

1. Preheat the oven to 330F. Spray three 9”x12” jelly roll pans with baking spray. 2. Break almond paste into little bits and combine with 175g of the sugar and mix with the paddle attachment on a stand mixer. Mix on medium speed until the mixture is in fine crumbles. 3. Beat in 2 ½ sticks of butter a few pieces at a time until well combined. Ingredients 4. Beat in the egg yolks one at a time until smooth. 5. Add the flour and beat just until combined. 6. In a clean mixing bowl, using a whisk attachment, whisk the egg whites and the salt until foamy. While mixing, add the remaining 2 Tablespoons of sugar and 2 ½ sticks butter beat until peaks form. 250g (2 cups) flour 7. Fold about 1/3 of the beaten egg whites into the batter until well combined. 8 oz almond paste Then gently fold in the rest. 200g (1 cup) sugar 8. Divide the batter as well as you can evenly in three bowls. Add a small amount 4 eggs, separated of green food color paste in one of the bowls, and red paste in another. Gentle fold into the batters. Leave one batter white. Gently spread each of the batters ¼ teaspoon salt in the three prepared pans. One white, one green and one red. Red and green food 9. Bake for about 11 minutes until the cakes spring bake when lightly touched in coloring paste (tiny the middle. amount each) 10. Remove from the oven and let cool in pans for 5 minutes. Flip onto cooling 8 oz apricot jam heated racks and let cool completely. 11. When cool, place the green cake back into one of the pans and paint the top of and strained it (with an off-set spatula) with about half the jam. Carefully place the white 220 g semisweet layer on top of it and spread the remaining jam on the top of the white layer. chocolate chips 12. Carefully place the red layer on top of the white. Cover the top of the white layer with a piece of waxed paper thinly coated with spray oil. Place one of the empty pans on top of the waxed paper and place heavy cans of food in the top pan to compress the layers of the cake. Leave this overnight. 13. The next day, remove the cans, the top pan, and flip the entire cake out of the bottom pan onto the top piece of waxed paper. 14. Melt for about 1 minute 20 seconds in the microwave the chocolate in a glass bowl. Stir and pour this on to the top (green layer is the top now after you flipped it out of the pan). Spread evenly over the top with an off-set spatula. 15. When the chocolate has cooled slightly, make a wavy pattern across the top with the tines of a fork, When the chocolate is nearly all the way set but not yet hard, cut the edges off the cake and cut the remaining cake into small squares. Let chocolate fully harden, and store in airtight container in between sheets of waxed paper. Stores well. At least for a month. Favorite family cookie Desserts M&M Chocolate Chip Cookie Bars

Submitted by Bryeson Diligent Doers 4-H Recipe Adapted from www.shugarysweets.com

Ingredients Directions:

1 cup butter Preheat oven to 350 degrees. 1 cup sugar 1 cup brown sugar Line a 13x9 pan with parchment paper or foil. 2 eggs Combine butter and sugars until blended. 1 egg yolk 2 tsp. vanilla Add in eggs, egg yolk and vanilla. Mix until combined. 3 cups flour 1 tsp. baking soda Add flour, baking soda, cornstarch and salt until combined. 1 tsp. cornstarch Fold in chocolate chips and M&Ms. 1 tsp. salt 1 1/2 cups chocolate Press into baking dish. chips 1 1/2 M&Ms Bake 35 minutes or until browned.

I made these for a Maker's Market and sold them for .75 cents. Desserts Monster Cookies

Submitted by Anna Brooklyn Mighty Mites 4-H Recipe Adapted from My family’s cookbook

Ingredients Directions:

2 cups sugar Mix all ingredients in order. 1.5 cups brown sugar 0.5 cup butter Add in oats carefully so it does not spill over. 0.5 cup shortening Bake at 350 on greased cookie sheets for 10 minutes. 6 eggs 1.5 pounds peanut butter Do not bake longer or they will harden. 0.5 tsp vanilla 4 tsp soda This recipe yields 11 dozen cookies. 9 cups oatmeal

0.5 pound chocolate chips 0.5 pound M&MS Desserts Puppy Chow

Submitted by Isaac Springdale 4-H Recipe Adapted from Grandmother

Directions:

Melt the chocolate chips in the microwave in a large glass bowl for Ingredients about a minute and a half.

Stir in the peanut butter. Stir in the rice chex. Mix well to coat. 9 cups of rice chex (264g) ½ cup chunky peanut Throw them in a large paper bag with the powdered sugar. Shake until butter (145g) they are all coated with the powdered sugar. 1 cup chocolate chips (190g) Store in an airtight container. They last a long while. 1 ½ cup powdered sugar

We make it for fun at home Desserts Scotcheroos

Submitted by Rebecca Glacial Drumlin 4-H Recipe Adapted from Family Recipe

Ingredients Directions:

1 cup white sugar Combine sugar and corn syrup in large pan and heat over medium 1 cup white corn syrup heat. Bring just to a boil. 1 cup peanut butter 6 cups rice krispies Remove from heat and mix in peanut butter. Mix in cereal. 1 cup chocolate chips Spread in greased 11x17 pan. 1 cup butterscotch chips In small saucepan, melt chocolate and butterscotch chips. Spread over cereal mixture. Desserts Snickerdoodles

Submitted by Victoria DeForest Handy Helpers 4-H Recipe Adapted from Baking Illustrated

Ingredients Directions:

2 1/4 cups all-purpose 1. Adjust oven racks to the upper- and lower-middle positions and flour heat the oven to 400 degrees. Line 2 large baking sheets with 2 teaspoons cream of parchment paper or spray with non-stick cooking spray. tartar 1 teaspoon baking soda 2. Whisk the flour, cream of tartar, baking soda, and salt together and 1/2 teaspoon salt set aside. 12 tablespoons(1 1/2 3. Cream butter, shortening, and sugar at medium speed until sticks) unsalted butter, combined. Scrape down the sides of the bowl. Add eggs. Beat until room temperature combined. 1/4 cup vegetable shortening 4. Add the dry ingredients and beat at low speed until just combined. 1 1/2 cups granulated sugar, plus 3 tablespoons 5. Mix the 3 tablespoons sugar and cinnamon in tray. Working with a for rolling dough heaping tablespoon of dough at a time, roll the dough into balls. Roll 2 large eggs the balls in the cinnamon sugar and place them on the prepared 1 tablespoon ground baking sheets. cinnamon for rolling 6. Bake for 9 to 11 minutes, rotating the baking sheets front to back dough and top to bottom halfway through. Let the cookies cool 2 to 3 minutes before transferring to wire rack. Desserts Sourdough Cinnamon Crumb Cake

Submitted by Charlotte Diligent Doers 4-H Recipe Adapted from King Arthur Flour Website

Directions: Ingredients

Preheat the oven to 350°F. Grease a 9" square pan. Topping: 2 cups unbleached To make the topping: In a medium bowl, whisk together the flour, all-purpose flour sugar, cinnamon, and salt. Add the vanilla and almond extracts to the 1 cup granulated sugar melted butter and pour the butter into the flour mixture, stirring until 1 1/2 tsp cinnamon you have a uniformly moist mixture. Set aside while you make the 1/2 tsp salt batter. 1 tsp vanilla extract 1/2 tsp almond extract To make the batter: In a large mixing bowl, beat the butter and sugar 12 tbsp unsalted butter, until well combined. Add the eggs, vanilla, and starter, mixing until melted smooth and scraping the bowl sides and bottom as you go.

Batter: In a medium bowl, whisk together the all-purpose flour, baking soda, 8 tbsp unsalted butter, at salt, and baking powder. Add to the butter/starter mixture, stirring room temperature until evenly combined. Add the milk and mix until smooth. 1 cup granulated sugar Spread the batter in the prepared pan. Sprinkle the crumb mixture 2 large eggs evenly over the top. 1 tbsp vanilla extract 1 cup (227g) sourdough Bake the cake for 45 to 50 minutes, until a paring knife inserted in the starter, unfed/discard center comes out clean, and the edge of the cake just barely pulls 2 cups unbleached away from the pan. Remove it from the oven and cool on a rack; dust all-purpose flour the top with confectioners' sugar if desired. 1 tsp baking powder 1/2 tsp baking soda Store the cake, the pan covered with plastic, at room temperature for 1/2 tsp salt several days; freeze for longer storage. 1/4 cup milk Thank You!

Thank you to the Dane County 4-H Summer Showcase Cookbook Committee Members/Editors:

Youth Editors - Ellie K, Gwen M

Adult Editors - Brooke L, Sarah J

Dane County has 38 4-H Clubs that meet in a variety of communities and settings. 4-H youth can take part in project based learning, camps, educational travel experiences, workshops, and much more, as they explore their sparks.

Interested in learning more? ● www.DaneCounty4H.org ● [email protected] ● 608-224-3705